Cheese Stuffed Turkey Meatballs and Zoodles

Turkey meatball mixture:

300 g ground turkey

15 slices of pepperoni, diced (150 cal worth)

6 tbsp almond flour

1 Large Egg

25 g sweet bell peppers

25 g diced onion

1 tbsp minced garlic

Well seasoned, mixed till just combined

Stuffing

6 oz of 3-Pepper Colby Jack cheese cubed

Roll meat mixtures into balls around the chunks of cheese with damp hands

Brown in pan with olive oil and reserve

Sauce:

2 tbsp Olive Oil

25 g diced onion

2 filet of anchovy

1 tbsp minced garlic

1 cup prepared low sugar marinara sauce

Season and sauté onions until soft, mix anchovies until dissolved, add garlic for 1 min, then sauce, then water as needed to thin, add meatballs and simmer/reduce sauce; I only did 20 minutes but could have gone longer.

Zoodles

300 g Zucchini

Spiralized and lightly seasoned raw, meatballs spooned over top, garnished with fresh cilantro

Per Batch (6 Servings):

1976 cal, 59 carb, 144 fat, 125 prot

Per Serving:

329 cal, 9.8 carb, 24 fat, 21 prot